Mushroom & Truffle Soup

Mmmm truffles, so distinct, lush and well uber glamour’s! Now, we not it’s not something that’s on your weekly shopping list but guess what…soon they could be! Our affordable & delicious Truffle Carpaccio is now available at The Good Grocer & Boat Shed, and best of all it’s under $30!

To celebrate our little Cheffy has put together this impressive Mushroom and Truffle soup recipe for you to impress your guests with this weekend.

Serves 4 as a main or serves 6 as an entrée

Mushroom & Truffle Soup


1 Tbs. Salted Butter

250g Button Mushrooms sliced

250g Field Mushrooms sliced

1 Leak Chopped

1 Brown Onion Diced

2 Cloves of Garlic Diced

1 Tsp. Salt

1 Tsp. Cracked pepper

1 Tsp. Thyme

¼ Cup White Wine

750ml Chicken Stock

½ Cup Thicken Cream

3 Slices of Truffle Carpaccio

1 Tbsp. Oil from Truffle Carpaccio

Sour Dough to Serve



Once all your ingredients are diced or sliced get a large pot on to the hob and plop your butter in. Add your leak, onion and garlic to the butter and stir on a medium heat for 10 minutes, once slightly translucent add your mushrooms, salt, pepper & thyme and cook stirring occasionally for a further 5 minutes.

Turn your hob to high and pour in the white wine, scrapping the bottom of the pot to get any bits off, allow to bubble for around 5 minutes and then add your chicken stock & cream. Bring to the boil and then allow to simmer for 15 minutes, stirring from the bottom every so often.

Remove from the heat and allow to sit for a short while before adding your truffle slices. Using a hand blender blitz the soup till smooth.

To serve re-heat till just bubbling, drizzle each serve with the truffle oil from the Carpaccio and a good helping of cracked pepper, oh and don’t forget the crusty bread!